I had to share these delicious vegan apple oatmeal muffins with you today! I went to a health food store on a recent trip, and they had a bakery with a selection of giant, beautiful VEGAN muffins. It was so exciting, especially since traveling is one of the harder aspects of being vegan. And how often does a bakery in a relatively small town have such amazing options? Well of course I had to buy a few, and they were just as delicious as they looked.
One of the muffins that particularly stood out was a hearty apple and oat flavor. It had a grainy, healthy texture (in the good way) and chunks of apples. This recipe for vegan apple oatmeal muffins is my humble attempt at recreating those muffins. And they turned out to be so delicious and fluffy!
I tried to keep this recipe healthy, with no oil and minimal sugar. The oats add extra protein and the flax contributes those good omega-3 fatty acids. These muffins are really very filling and make the perfect hearty, on the go breakfast!
The muffins were cooked in a large 6-muffin tin, but you could also cook them in a small 12-muffin tin for a larger quantity of smaller snacks. But, if you do cook them in the small pan they will only need to cook for about 20-25 minutes. The large muffins took about 35 minutes in the big pan. I hope you enjoy these vegan apple oatmeal muffins! Let me know what you think!
Hearty and delicious oat muffins with tart apples and molasses. A perfect breakfast!
- 1 1/2 cup whole wheat flour
- 1 cup rolled oats
- 3 Tbsp ground flax seeds
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 cup brown sugar
- 3 Tbsp maple syrup
- 4 Tbsp molasses
- 3/4 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 1 flax egg
- 1 1/2 cup apple, chopped and peeled
Preheat oven to 350°. Grease a muffin tin with vegan butter or coconut oil. If avoiding all oil, use paper muffin cups.
Make the flax egg in a small bowl by combining 1 Tbsp ground flax seeds with 2 1/2 Tbsp water. Mix and set aside for approximately 5 minutes. In another small bowl combine the apple cider vinegar with the almond milk and set aside.
In a large bowl, combine all of the dry ingredients except the brown sugar.
In another mixing bowl, combine all of the wet ingredients with the brown sugar. Add the apple cider vinegar/almond milk mixture and flax egg to the wet ingredients.
Combine the dry and wet ingredients in one bowl and mix gently until combined. Add the chopped apple.
Pour into the muffin tin. Sprinkle batter with a few oats if desired.
If making large muffins, cook for 30-35 minutes. If your muffins are smaller, cook for 20-25 minutes. Use a toothpick to test if they are done.
Tart apples (granny smith, macintosh etc.) are best for this recipe